“Fig Newtons”

Name: “Fig Newtons”
Yield: Makes about 20
Ingredients: 5 tablespoons unsalted butter, at room temperature; 1¾ cups water; 2 cups dried figs, preferably moist-pack black figs; ½ teaspoon salt; ¼ teaspoon salt; 2 teaspoons grated lemon rind; ⅓ cup sugar; 1 teaspoon vanilla extract; 2 eggs, at room temperature; ⅔ cup (packed) dark brown sugar, sifted through a coarse sieve; 2 tablespoons sour cream; ¼ teaspoon ground cinnamon; ½ teaspoon baking soda; 2 teaspoons baking powder; 2 cups all-purpose flour

Preparation info

Makes about
20

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

For the child of any age who has wondered how the filling gets into a fig bar, here’s one way that doesn’t require a factory full of machinery. The sweet, figgy filling tunnels through tender, puffy pillows of cookie dough to produce a generously overstuffed version of a sweet that’s been a favorite for generations.

Ingredients

Dough

5 tablespoons unsalted butter, at room temperature
2 tablespoons sour cream

Vegetarian
Cookies

Method

In a small bowl, beat the butter and sour cream until light. Gradually add the brown sugar, beating until the mixture is very light and thick. Incorporate the eggs one at a time; beat in the vanilla.
Sift together the flour, baking powder, soda, cinnamon, and salt. Add to the creamed mixture, beating on low speed or by hand. Mix well and turn out on a sheet of